The Story of Crisco eBook

Potatoes should be peeled thinly, or, if new, merely
brushed or rubbed with a coarse cloth to get the skin
off. Turnips should be thickly peeled, as the
rind in these is hard and woody. Carrots and salsify,
unless very old, need scraping only. After the
removal of the skin, all root vegetables (except those
of the onion kind) should be put in cold water till
wanted. Potatoes, artichokes, and salsify especially,
must not remain a moment out of water after peeling,
or they will turn a dark color, and to the water used
for the two last, a little salt and lemon juice should
be added in order to keep them white.

Root vegetables should be boiled with the lid of the
pan on, green vegetables should be boiled with the
lid of the pan off, for the preservation of the color.

Baked Parsnips

1/2 cupful Crisco
5 parsnips
Salt and pepper to taste

Peel and wash parsnips and cut into two lengthwise,
and steam for one hour. Remove from fire, lay
in greased baking pan, sprinkle with salt and pepper,
spread Crisco over top and bake slowly till tender.
Serve hot.

Brussels Sprouts with Crisco

1/2 cupful Crisco
2 baskets brussels sprouts
1/2 cupful grated cheese

Trim sprouts and cook them in boiling salted water
till tender, drain and dry on clean cloth. Heat
Crisco hot, then add sprouts, and fry until very hot.
Turn them into hot vegetable dish, sprinkle cheese
over them and serve immediately.

Corn Fritters

Put corn into bowl, add Crisco, salt, pepper, flour,
baking powder, and milk. Mix well and drop in
spoonfuls on a Criscoed griddle. Fire brown on
both sides. These fritters are a palatable accompaniment
to roast chicken.